The recipe calls for coconut aminos. I've never used it, but saw that it is a soy sauce substitute that is gluten-free, soy-free and made from coconut-blossom nectar. It is allowed on the Paleo and Whole30 diets (which this recipe is). I'm not following any specific diet, so I just used soy sauce since I had it and the coconut aminos is more expensive.
1 lg. sweet potato (about 12 oz.), diced 1" pieces
1 t. sea or kosher salt
1 lb. flat iron steak, diced 1" pieces
3 T. olive oil, divided
2 cloves garlic, minced2 bell peppers, seeded and diced 1" pieces
4 green onions, thinly sliced
2 T. coconut aminos
2 t. cracked black pepper
2 t. fresh cilantro, chopped
Place the diced sweet potatoes into a microwave safe bowl, then sprinkle with 1 teaspoon salt. Cover with a plate and microwave on high until just barely tender, 4-6 minutes. Stir once halfway through. The potatoes are ready when you can piece one with the tip of a knife and meet just a bit of resistance. Do not overcook. Heat a 12” skillet over high heat. Add 2 tablespoons olive oil and heat until shimmering. Add the steak in a single layer. Cook, turning every two minutes, until the pieces are browned and the center is medium, about 10 minutes. Remove the steak from the skillet using a slotted spoon and set aside onto a plate. Add the third tablespoon olive oil to the skillet. Add the sweet potatoes, toss to coat in the fat and cook until browned, stirring occasionally, until browned, 3-4 minutes. Make a well in the center of the pan and add the garlic. Sauté, stirring occasionally, until fragrant, about 1 minute. Add the bell pepper and green onions and toss with the potatoes. Sauté, stirring occasionally, until the peppers are bite tender, 3-4 minutes. Add the steak and juices back to the pan along with the coconut aminos. Toss all ingredients and cook an additional 1- 2 minutes until the liquid has evaporated. Add the pepper and cilantro, toss, and remove from heat. Portion onto plates, top with additional fresh cilantro if desired, and serve immediately.